Flavor Profile of spices
Last updated on 16-12-2014, 13:11
Spices were once valued exclusively for their aroma and flavour. Flavour still constitute the major attraction for spices
Important flavour compounds in spices
Spice | : | Flavour compounds |
Allspice | : | Eugenol. b-caryophyllene |
Anise | : | (E)-anethole, methyle, chavicol |
Bay laurel | : | 1.8-cineole |
Black pepper | : | Piperine, S-3-Carene, b-caryophyllene |
Caraway | : | d-carvone, carone deri vati yes |
Cardamom | : | a-terpinyl acetate. 1-8-cineule. linalool |
Cinnamon, cassia | : | Cinnamaldehyde,eugenol |
Chilli | : | Capsaicin,dihydro capsaicin |
Clove | : | Eugenol, eugeneyl acetate |
Coriander | : | d-linalool. C10-C 14-2-alkenals |
Cumin | : | Cuminaldehyde. p-l.3-mentha-dienal |
Dill | : | d-carvone |
Fennel | : | (E)-anethole, fenchone |
Ginger | : | Gingerol,Shogaol, neral,geranial |
Mace | : | a-pinene,sabinene, 1-terpenin-4-ol. |
Mustard | : | Ally isothiocynate |
Nutmeg | : | Sabinine,a-pinene, myristicin |
Parsley | : | Apiol |
Saffron | : | Safranol |
Turmeric | : | Turmerone,Zingeberene, 1,8-cineole |
Vanilla | : | Vanillin, p-OH-benzyl-methyl ether |
Important flavour compounds in a few culinary herbal spices
Herbal spices | Flavour compounds | |
Basil, Sweet | : | Methylchavicol. linalool, methyl eugenol |
Marjoram | : | e- and t-sabinene hydrates, terpinen-4-ol |
Oregano | : | Carvacrol,thymol |
Rosemary | : | Verbenone,1-8-cineole, camphor, linanool |
Sage, Clary | : | Salvial-4(14)-en-l-one, linalool |
Sage, Dalmation | : | Thujone,1,8-cineole, camphor |
Sage, Spanish | : | e- and t-sabinylacetate, 1,8-cineole, camphor |
Savory | : | Carvacrol |
Tarragon | : | Methyl chavicol,anethole |
Thyme | : | Thymol, carvacrol |
Peppermint | : | I-menthol, menthone, menthfuran |
Spear mint | : | I-carvone, carvone derivatives |